Colcannon with cream
6 servings
60 minutes
Colcannon with cream is a delicate and aromatic Irish dish with roots deep in history. Traditionally made from potatoes and cabbage, it symbolizes the accessibility and simplicity of rural cuisine. The addition of cream makes the mashed texture silkier, while butter adds a rich flavor. The slight sharpness of green onions complements the dish with fresh notes. Colcannon is served as a side to meat or fish but can also be a standalone warm and cozy treat. This dish is associated with holidays and home comfort, and its velvety taste with a light milky hint makes it a favorite on cold days.
1
Boil the potatoes until cooked, remove and cut into four pieces, set aside.
- Potato: 1.1 kg
2
Chop the cabbage finely.
- Cabbage: 400 g
3
Melt butter in a saucepan, add cabbage and sauté for about five minutes while stirring, then pour in milk and cream, add chopped green onion and bring to a boil. Remove from heat, mix with potatoes and use a press or blender to turn into a smooth puree. Season with salt and pepper before serving.
- Butter: 120 g
- Cabbage: 400 g
- Milk: 250 ml
- Cream 35%: 70 ml
- Green onions: 40 g
- Salt: to taste
- Ground black pepper: to taste